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X Italian Meat Dishes
Petto di Castrato alla Salsa piccante #91 (Breast of Mutton)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

Breast of mutton
Veal
Forcemeat
Eggs
Herbs
Spice
Parmesan




Directions

"When the breast of mutton has been stuffed and cooked

as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce

piquante (No. 10), or one dessert - spoonful of New

Century sauce in a quarter pint of good stock or gravy."




Notes

This recipe (#91) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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